Chocolate Peanut Butter Blossoms

By srumbel

from hersheyskitchens.com

Ingredients

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 1 cup REESE'S Creamy Peanut Butter
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for rolling

Preparation

Step 1

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.